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Free fatty acids and oxidative changes of a Spanish soft cheese (PDO ‘Torta del Casar’) during ripening
Author(s) -
Delgado Francisco José,
GonzálezCrespo José,
Ladero Luis,
Cava Ramón,
Ramírez Rosario
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.01987.x
Subject(s) - ripening , food science , chemistry , lipid oxidation , cheese ripening , fatty acid , butyric acid , oxidative phosphorylation , biochemistry , antioxidant
Summary Free fatty acids (FFA) and lipid and protein oxidation changes during ripening were studied in Torta del Casar cheese. This cheese with protected designation of origin (PDO) is made from raw ewe milk and uses vegetable rennet. Cheeses were analysed at four different stages of ripening at 1, 30, 60 and 90 days. Most FFA significantly increased throughout maturation, except valeric and margaric acids. Acetic acid content increased during ripening and was the most abundant FFA in Torta del Casar cheese at the end of ripening. Short chain fatty acids (SCFA) showed an important increase throughout maturation, especially butyric, isovaleric and isobutyric acids. Lipid oxidation values significantly increased during the first month and decreased in the last 2 months of maturation; however, protein oxidation did not significantly change during ripening. Changes in FFA, especially SCFA, could have great importance in Torta del Casar cheese final characteristics; however, oxidative reactions did not play an important role.